Ingredients:
¼ cup pine nuts
4 cloves garlic, peeled and sliced
2 tablespoons olive oil
2 oranges
1 bunch dandelion greens, trimmed and cut into 2-inch lengths
1 tablespoon balsamic vinegar
Directions:
1. Place pine nuts, garlic slices, and olive oil in a small skillet, and cook over low heat 20 minutes, or until the opine nuts and garlic are brown.
2. Meanwhile, stand 1 orange upright and remove the peel and pith with a sharp knife, following the curve of the orange from top to bottom. Cut sections along membranes as if slicing out a wedge, and release wedges one by one. Repeat with remaining orange. Set aside.
3. Place dandelion greens in a large bowl. Pour hot oil with the garlic and pine nuts over the greens, and toss with tongs until all the leaves are wilted. Add balsamic vinegar, and toss to coat. Divide among serving plates and top with the orange slices.
Serves 4